IHOP 36-207
Last inspected: Dec 18, 2025
64
Score
Going back to 2022, IHOP 36-207 has nine inspections in the public record. The newest entry in the record is dated Dec 18, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average New Port Richey facility scores 78, putting IHOP 36-207 on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 18, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, chlorine, operator ran 3 more cycles, still 0 ppm, will call for repair. There is no 3 compartment sink in establishment, only 2 compartment Prep sink. **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove- portioned sour cream (50F - Cold Holding); pan over filled, operator moved sour cream to bottom. recheck 41F **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In dish washing area, operator turned off water with bare hands. **Warning**
31B-05-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf next to reach in cooler on cook line over bottles of vinegar, operator moved produce moved to bottom shelf. **Corrected On-Site** **Warning**
21-44-1
64
Oct 8, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of reach in cooler by expo line-pork gravy in soufflé cup (117F - Hot Holding); cheese sauce in soufflé cup (113F - Hot Holding)put on top of cooler approximately 1 hour ago, moved to walk in freezer, recheck, gravy 71F, cheese sauce 459F, operator discarded **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, portioned turkey (45F - Cold Holding)moved to freezer, cooled to 37F **Repeat Violation**
03A-02-5
74
Apr 1, 2025
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. sausage kink on flat top grill 118F, heated 20 minutes ago, operator put time mark on.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In roc on cook line - portioned beef (45F - Cold Holding); sliced tomatoes (44F - Cold Holding); portioned chicken (45F - Cold Holding);recheck beef 41F, chicken 41F, sliced tomatoes 45F, pans too full, discussed with manager on duty **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer on end of cook line- raw breaded chicken over fish and French fries
08A-02-6
Intermediate - Food-contact surface soiled with food debris, grease. Top of 4 burner stove
22-02-4
58
Dec 14, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding) in reach in cooler on cook line, food is stocked over the pan, manager removed and put in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes then clean dishes without washing hands, manager watched as it happened and addressed it with employee
12A-29-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels on container as it came out of the dish machine, discussed with employee to make sure labels are removed before cleaning
16-46-4
67
Jun 18, 2024
Complaint Partial
No violations found.
100
Mar 21, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
67
Dec 7, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then touched utensils without washing hands
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on phone then put gloves on and started preparing food without washing hands
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (118F - Hot Holding) on cook line, employee voluntarily discarded
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form DBPR Form HR 5022-090 not filled out for butter being held on time
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler Cutting board on grill
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
22-08-4
52
May 23, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
41
Oct 19, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
67
Frequently Asked Questions
When was IHOP 36-207 last inspected?
The most recent health inspection at IHOP 36-207 on file is from Dec 18, 2025. The public record contains nine inspections in total.
What is the most common violation at IHOP 36-207?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at IHOP 36-207.
How does IHOP 36-207 compare to other restaurants in New Port Richey?
IHOP 36-207 most recently scored 64 out of 100, which is lower than the New Port Richey average of 78.
Has IHOP 36-207's inspection record improved over time?
Results have been roughly steady. Inspections at IHOP 36-207 have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at IHOP 36-207 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is IHOP 36-207 inspected?
Based on the inspection history on file, IHOP 36-207 is inspected around three times per year on average.
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